Candy

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Marshmallows
Salted Caramels
Maple Creams
10 Candy Recipes
Lollipops    Lollipops
Pecan Praline
Peanut Brittle   Almond Brittle   Almond Butter Crunch    English Toffee
Almond Butter Crunch
No Bake Oatmeal Chocolates
Coconut Candy
Candy Cane Chocolate Bark    Fudge   Butterscotch Nut Fudge
Rocky Road Chocolate Nut Clusters
Rum Balls
Fresh Peach Candy
Turkish Delight
Salted Caramels     Salted Caramel    Chocolate Caramel

http://www.candyrecipes.biz/
http://candy-recipes.net/

How to make Rock Candy
http://candy.about.com/od/hardcandyrecipes/r/rock_candy.htm

Homemade Marshmallows
About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)
Directions:
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.)
In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round). Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

Almond Brittle
1 1/2 C sugar, 1/2 C water, 1/2 C light corn syrup, 1/4 t instant coffee granules,
3 t baking soda, 1 C slivered almonds
Line a 13-in. x 9-in. x 2-in. baking pan with foil; butter the foil and set aside.
In a saucepan, combine the sugar, water, corn syrup and coffee granules. bring to a boil over medium-high heat, stirring constantly, until a candy thermometer reads 290 degrees F.
Sprinkle with baking soda, stirring constantly (mixture will foam). Stir in the almonds. Pour into prepared pan. Cool completely.

Almond Butter Crunch
1 C butter, 1 1/3 C sugar, 1 T light corn syrup, 3 T water,
1 C coarsely chopped blanched almonds toasted
4 (4 1/2 ounce) bars milk chocolate,\ melted
1 C finely chopped blanched almonds, toasted
Melt butter in heavy 2-quart saucepan. Add sugar, corn syrup, and water. Cook, stirring often, to hard-crack stage (300 degrees F). Watch closely after temperature reaches 280 degrees F. Quickly stir in coarsely chopped nuts; spread in well-greased 13 x 9 x 2-inch pan. Cool thoroughly. Turn out on waxed paper; spread top with half the chocolate; sprinkle with half of finely chopped nuts. Cover with wax paper; invert and top with remaining chocolate and nuts. If necessary, chill to firm chocolate. Break in pieces.

Butterfinger Candy
1 C peanut butter, 1/3 C light corn syrup, 1 C sugar, 1/3 C water, Melted chocolate
Cook corn syrup, sugar and water to 310 degrees F. Remove from heat, and stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate.

Opera Fudge
1/4 C butter, 2 1/2 C sugar, 2/3 cup evaporated milk (or small 5 ounce can)
7 oz Marshmallow Creme or Marshmallow Fluff (may substitute 2 cups of mini-marshmallows)
1 cup nuts (optional; walnuts, almonds or pecans)
1 teaspoon vanilla extract, 1/2 teaspoon salt
Line a 9-inch square pan with aluminum foil and set aside.
Set butter aside to warm.Heat milk at medium setting until warm then add sugar and salt. Bring to a rolling boil (medium-high) while stirring constantly with a wooden spoon.
Add Marshmallow Creme.
Bring back to a boil for 5 full minutes by the clock (start timing once the boil resumes).The mixture will start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little.Remove from heat and add vanilla, butter, salt, and nuts; mix thoroughly and pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares.

Candied Orange Slices
Peel and quarter oranges. Make a syrup of 2 cups sugar and 2 cups water. Boil until it forms a hard ball when dropped in cold water.Remove from heat; dip orange quarters in the syrup. Drain until cool in a fine sieve placed over a platter or bowl so that the syrup will not be wasted. The sugar will be crystallized. Grapefruit and tangerines may be candied in the same way.
Candied Lime Peel
2 limes1/2 cup granulated sugar1 1/2 cups water
Squeeze juice from limes and save in refrigerator for later use.
Slice lime peels thinly. In a heavy saucepan on high heat, boil sugar and water for 3 minutes.Add lime peels. Reduce heat to medium and simmer for 1 hour, or until skin is softened.Cool on a wire rack set over a cookie sheet. Dry on the rack for 12 hours.Refrigerate in a covered container.

Cookies

Online Cooking
No Bake Oatmeal Cookies
Chewy Oatmeal Cookies and Ultranutty Pecan Bars
Spritz Cookies                   Assorted Butter Spritz Cookies
Vanilla Chocolate Swirl Cookies
Cheesecake cookies

Baklava
Lemon Meringue Bars
Soft Sugar Cookies
Pumpkin Spice Snickerdoodle
Moroccan Almond Cookies

Chocolate Energy Bars
5 Brownies in a Jar Recipes     5 Cookie-In-A-Jar
Gingersnap
5 Best Classic Cookie Recipes
CHEWY Vanilla Sugar Cookie
Oatmeal

Chewy Chocolate Chip
Moist Chocolate Cookies
Ghee cookies
Spritz Cookies    Spritz Cookies
French Macarons     Pistachio French Macarons



"Baking the Perfect Cookie" http://whatscookingamerica.net/Cookie/CookieTips.htm

Almond Cookies
1 1/4 C soft butter, 1 1/4 C brown sugar, 1 egg yolk, 1 2/3 C flour, 1 1/4 C ground almond
Cream butter and sugar. Fold in the rest.
Microwave 1 - 2 1/2 min.

Almond DatesPreheat 325
Toast on cookie sheet in oven: 1/2C Almonds sliced, 1/2C Walnuts
Toast: 60 Almonds whole
Melt: 1C Butter
Add and boil low for 6 min: 3/4C Sugar, 1 Egg beat slightly, 1# Dates chopped (cool in a bowl)
Fold: 2 C Rice Crispies, 1T Amaretto Liqueur
Fold: 1/2 C Mini Chocolate Chips
Make into balls and roll into Coconut (a bit at a time)
Melt 1/4 C Chocolate chips and dab date log and push in Whole Almond.

AmarettiPreheat 375. Butter parchment
2 C Almonds, 3/4 C Sugar..divided, 1 1/2 t Cinnamon, 4 Egg yolk, Vanilla, Almond
Process almonds and 1/4 C Sugar and Cinnamon till fine.
Beat yolks for 2 minutes. Add the 1/2 C sugar. Add flavors. Add Almond sugar mix
Shape into 1 in balls and roll in glaze then almond pieces and repeat.
Glaze
2 Eggs, 3 T Amaretto liqueur
1 C Almonds toasted and crushed, 1/2 C Sugar
Bake 10 min. Do not overbake

BaklavaPreheat 350. Butter 10x15 pan
Syrup
2 C Water, 3 C Sugar. 1 T Honey, 2 t Lemon Juice, 3 in Lemon peel, 1 Cinnamon stick, 5 Cloves, whole. Bring to slow boil, simmer till sugar dissolves 2+min. Strain
Filling1 pkg Phyllo dough, 2 1/2 C Walnuts, 6 T Sugar, 1/2 T Cinnamon, 1 1/2 C Almonds blanched and whole, 1 C Butter clarified
Process nuts. Add sugar and cinnamon. Course chop Almonds and add.
Layer phyllo brushing with melted butter between 6 sheets. Spread nuts over phyllo layers. Loosely roll up.
Repeat, making 3 more rolls.
Bake 40-45 min. Pour over syrup. Allow 24 hours to soak up. Slice

Cakemix Oatmeal Cookies1/2 C Butter, 2 Eggs, 1 , Yellow Cake Mix (18.25 ounce), 2/3 C Oats, 1/2 C Chopped Nuts
Preheat the oven to 375 Line baking sheets with parchment paper.
In a large bowl, mix butter and eggs until light and fluffy. Stir in cake mix, quick oats, and walnuts. Roll dough into walnut sized balls. Place cookies onto the prepared baking sheet.
Flatten slightly with the bottom of a glass that has been buttered and dipped in sugar.
Bake for 8 to 10 minutes in preheated oven, or until golden brown.

Chewy Chocolate Chip CookiesPreheat 375. Butter sheets
Processor to fine ground: 1 1/4 C Brown Sugar, 1/2 C Oatmeal
Sift: 1 3/4 C Flour, 1/2 t Baking Soda, 1/2 t Salt
Mix: 1 C Butter, 3 T Corn Syrup
Add and mix in 3 sets 2 min: Dry
Add one at a time: 2 Eggs
Add: 2 t Vanilla
Fold in: 8oz Chocolate Chips, 1 1/2 C Nuts
Bake 8+ Minutes

Chocolate Chip Sour Cream
Mix: 2 C flour, 1 t baking soda, salt
Cream separately: 1 stick butter, 1 C sugar, vanilla
Add: 2 eggs, then 1 1/2 C sour cream
Mix: dry at low speed.
Add: 1 C chocolate chips.
Bake for 10+ min at 375

Chocolate Espresso SpritzPreheat 375
Sift: 2 C Flour, 1/2 C Cocoa
Dissolve: 1 1/2 t Espresso Powder in 1/2 t Boiling Water
Cream 2 min: 1 C Butter
Add and beat 2 min: 1 C Sugar
Add: 1 Egg, 2 t Vanilla, Espresso
Mix on Low till just blended: Dry in 3 portions
Fill cookie press and bake 12+ minutes
Glaze
1 ½ oz Unsweet Chocolate, 1 1/2oz Semi Sweet Chocolate, 1T Butter, 1 C Powdered Sugar,
3 T Boiling Water, 1 T Corn Syrup and Vanilla.

Ganache Glaze
6 oz Semisweet, 3/4 C Heavy Cream, 1 T Light Corn Syrup, Vanilla, 1 t Hot water as needed. Chop chocolate. Heat cream and corn syrup and pour over chocolate. Let stand and melt.
Add vanilla
Keeps 2 weeks. Freeze 9 months

Carmel Cheesecake Bars
Make crust from "Gooey Turtle Bars"
Mix: 1 1/2 # cream cheese, 1/4 C sugar, 1 1/2 t vanilla. Add 2 lightly beaten eggs.
Pour over crust.
Pour 6 oz carmel sauce over and bake at 325 for 20+ min.
(You can add peanuts, almond or hazelnuts to the batter)

Chewy Pecan Squares
Crust: yellow cake mix, 1 egg, 1/3 C oil. Bake at 350 for 20 minutes
Filling
Beat: 1 C sugar, 4 eggs, salt.
Add: 1 C dark corn syrup, 1/4 C butter, vanilla. Stir in 2 C pecans. Pour over crust.
Bake again for 30 min.

Chocolate Glazed Almond Bars
2 C flour, 1/2 C brown sugar, 1/2 t salt, 3/4 C cold butter, 3 egg whites, 1 C sugar,
12oz almond filling, 2 C almond slices
Mix flour and brown sugar, cut in butter. Press into 13x9 pan. Bake 20 min at 350.
Mix whites, sugar, almond filling and almonds and pour over crust. Bake another 20 min.
Glaze with melted 4oz semi sweet chocolate chips.

Chocolate Gooey Butter CookiesPreheat 350 Ungreased sheet
8oz Cream cheese, room temperature, 1 stk Butter at room temperature, 1 Egg, 1 t Vanilla,
1 18oz Chocolate cake mix. Confectioners' sugar, for dusting
Cream: Cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix.
Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.
Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar.
Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes.
The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Chocolate Mint BarsBottom Layer
1 C all purpose flour, 1/2 t salt, 1 C sugar, 4 eggs, 1/4 C melted butte, r2 T water, 1 t vanilla, 16 oz can chocolate syrup
Mint Layer
(note: this is the recipe as written... when I make this again I plan to make about 50% more of the mint layer so that it really shows up against the chocolate --- but use your own judgment on this)
2 C powdered sugar, 1/4 C melted butter, 2 T milk, 1/2 t peppermint extract, 2 drops green food coloring
Chocolate Glaze Topping
3/4 C semisweet chocolate chips, 3 T butter
Preheat oven to 350 F. Generously coat a 13"x9" pan with cooking spray
For the bottom layer: Combine granulated sugar, eggs, 1/4 C melted butter, 2 T water, vanilla extract and chocolate syrup... stir until smooth.
Add flour and salt to the chocolate mixture and stir until blended. Pour into the prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out almost clean. Cool completely in the pan on a wire rack.
For the mint layer: Combine powdered sugar, 1/4 C melted butter, milk, peppermint extract and food coloring - beat with a mixer until smooth. Spread this mixture evenly over the cooled bottom layer.
For the glaze topping:Once the mint layer has set (about 20 minutes)... combine the chocolate chips and 3 tablespoons butter in a microwave safe bowl. Microwave on HIGH for 1 minute or until the chocolate is melted. Stir well until smooth and then let it stand for 2-3 minutes. Spread the chocolate evenly over the mint layer. KEEP REFRIGERATED until ready to serve then slice into desired-size pieces and enjoy.

Chocolate Pudding Cookies1 Chocolate cake 18oz mix, 1 Instant chocolate pudding 3.9 0z mix, 1 C Sour cream, 2 eggs
Preheat oven to 350 Grease cookie sheets.
Stir together the cake mix and instant pudding. Stir in the sour cream and eggs until well blended. Batter will be stiff. Drop by teaspoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. When cool, frost with chocolate frosting if desired.

Coconut Kisses
Mix: 3 1/2 C coconut, 7oz sweetend condensed milk, 2 T cornstarch, 1 t lemon, vanilla, salt.
(gradually add milk to get consistency)
Make 1" balls set 1+ inches apart. Bake for 15-20 min at 350. Rotate the pan.

Coconut Lemon-Lime TassiesPreheat 350
Pastry Recipe in Pecan TassiesSift: 3 T Flour, 1/2 t Baking Powder, 1/4 t Salt
Beat till light color: 4 Egg yolks
Add: 1 1/4 C Sugar
Add: 3 T Lemon Juice + 2 t Zest, 3 T Lime Juice + 2 t Zest
Fold in: Dry, 1C Coconut
Fill muffin cups 2/3 C full and Bake 30+ Minutes
Glaze
Whisk: 2 C Powdered Sugar, 2 T hot Water, 1 T Corn Syrup, Vanilla and Salt

Coffee Liqueur Cream Cheese Bites
Crust 1 1/2 C crushed chocolate cookies, 5 T melted butter, 3 T coffee liqueur, 1t ground coffee beans.
Filling
Cream 8 oz cream cheese + 2/3 C sugar.
Add: 3 eggs - one at a time.
Fold in: 2 T brewed espresso.
Bake at 300 for 20-24 min. Leave in oven, door ajar for 40 min. Chill
Topping
Whip: 1/2 C whip cream + 3 T coffee liqueur. Top with chocolate covered coffee bean

Cream Cheese Cut Outs
Mix: 1 C soft butter, 1 C sugar, 30z soft cream cheese
Add: 1 egg and vanilla
Add: 2 3/4 C flour, salt
Chill for 24 hours
Roll out and cut 2 1/2 inch squares. Place 1 inch apart on ungreased pan.
Spoon 1 t jam on circle. Fold 3 sides in without covering jam.
Bake 7-10 min at 375. Dust with powdered sugar.

Date Squares
Simmer: 1 # chopped dates, 2/3 C brown sugar, 2/3 OJ, vanilla
Crust: 1 1/2 C flour, 1 1/2 C Oats, 1 C brown sugar, 1t cinnamon, 1/2 t soda, salt.
Cut in: 1 C butter.
Press into pan saving some to sprinkle on top. Press 3/4 C nuts into crust saving some for top.
Pour dates over crust. Sprinkle topping and nuts.
Bake at 350 for 25-30 minutes. Cool and cut into bars.

Dream Bars
Chop and mix: 6oz each semi-sweet, white, milk chocolate chips.
Spread: 12 T butter over 10x15 pan
Press in: 2 C graham cracker crumbs
Layer: 1 1/2 C coconut
Layer: 2 C chopped pecans
Layer: Chocolate chip mix
Layer: 1 C pecans
Bake 10 min at 350. Press in nuts. Bake another 20-30 min.
(To make really gooey, pour a can of sweetened condensed milk over mix before you bake)

Ginger and Macadamia WafersPreheat 375 Butter sheets
Sift: 1 1/2 C Flour, 1 1/2 t Ground Ginger, 1/4 t Salt
Whip: 3/4 C Butter
Add: 1/2 C Brown Sugar, 6 T Sugar
Add: 3 Egg Whites, 1 t+ Vanilla (OK if it separates)
Mix on low: Dry
Fold in: 1 C Macadamia nuts diced, 1/2 C Crystallized Ginger (Do not over mix)
Bake 11+ Minutes

Gingersnaps2 C flour, 1 T ginger, 2 t baking soda, 1 t cinnamon, 1/2 t salt, 3/4 C shortening, 1 C sugar,
1 egg, 1/4 C dark molasses
1/3 C cinnamon sugar
Sift dry well. Cream shortening and sugar. Add egg and molasses.
Add dry 1/3 at a time.
Make balls. Roll in cinnamon sugar. Bake on ungreased pan, 2 inches apart. 10 min at 350

Gooey Butter Bars
Crust: 1 box yellow cake mix, 1 stk melted butter, 1 egg
Stir with a fork and press into a 9x13 pan.
Filling: 80z cream cheese, 2 eggs, 1# powder sugar. Beat for 5 minutes.
Bake at 350 for 30-35 minutes. Will be runny and will set as it cools.
Dust with powedered sugar.

Gooey Turtle Bars
Crust: 1 3/4 stk melted butter, 1/2 C sugar, 2t vanilla, 3/8 t salt, 2C Flour
Mix butter, sugar, vanilla, salt. Add flour and press into a foil lined pan.
Bake at 350 for 20-25 min.
Topping: 1 3/4C brown sugar, 1/4 C corn syrup, 3/8 t salt, 1/4 C water, 4 T butter,
14oz sweet condensed milk, 1 T vanilla,
Heat sugar, syrup, salt, water. Add butter and stir until sugar dissolves. Stir in milk.
Boil and stir 15 minutes to 235 degrees. Scrape over crust.
Scatter: 2 C toasted pecans and 6 oz chocolate chips on top.

Italian Almond Cookies2 pounds almond paste, 1 C all-purpose flour, 8 egg whites, 2 C white sugar, 2 C confectioners' sugar, 2 C sliced almonds
Preheat oven to 350 degrees F. Grease cookie sheets.
In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended. The mixture will be very sticky.
Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets.
Bake for 15 to 20 minutes in the preheated oven, until golden brown.
Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.

Lacy Oatmeal
2 C quick cooking rolled oats, 1/2 t soda, 1/2 t cinnamon, 1/4 t salt, 1 C brown sugar,
1/2 C shortening, 1/4 C butter, 1 egg slightly beaten
Mix dry ingredients
Melt: sugar, shortening and butter.
Add: dry ingredients then egg and mix
Drop rounded teaspoons of dough 3 inches apart on an ungreased cookie sheet.
Bake for 6+ minutes at 375. Edges will be crisp and centers soft.

Lemon SquaresPreheat 350 Butter 9 x 13 pan
Crust:2 C Butter, 2 C Flour, 1/2 C Powdered Sugar, Melt butter and mix in dry. Press into panBake for 20 minutes
Topping:4 Eggs, 1 3/4 C Superfine sugar, 1/3 C Lemon juice, 1T Zest, 1 t Baking Powder, 1/2 t salt
Whisk eggs for 1 minute. Add sugar and beat 2 minutes. Add the rest and beat 1 minute.
Pour over hot crust and bake 25+min.
Cool 3 hours. Dust with powder sugar.

Macadamian and White Chocolate
3/4C oats, 3/4C flour, 1/2 t soda, 1/4 t salt, 1 stk melted butter, 1/3 C sugar, 1/3 C brown sugar, 1/2 t vanilla, 1 egg, 1 C roasted macadamia nuts, 1 C white chocolate chips.
Pulverize oats. Add flour, soda and salt. Pulse.
Mix separately butter, sugars, vanilla.
Whisk egg, add and stir into dry until just moistened. Cool.
Stir in nuts and chocolate. Chill for 24 hours.
Bake at 325 for 13+ minutes on parchment lined pan.

Marble Carmel Chocolate Slice
Crust: 2 1/4 C Flour, 1/2 C Sugar, 3/4 C butter
Press into a greased 9x13 and bake for 20 min at 350.
Filling:
Melt 7T butter, 1/2 C brown sugar, 2 - 14oz sweetened condensed milk
Pour over crust
Topping:
Melt - pour into rows - swirl
Semi sweet...milk...white chocolate chips

Margarita Cheesecake Cocktail Bites
Crust: 1 1/2 C graham cracker crumbs, 5T melted butter, 1 t honey, 2T tequila
Press into buttered/floured 8" pan
Filling
Cream: 8oz cream cheese, 2/3 C sugar
Add: 3 eggs, on at a time.
Fold: 2 T lime juice, 2 T lemon juice, 2 T tequila, 1/2 t lime zest.
Pour into crust and bake at 300 for 20-24 min. Leave in oven, door ajar, for 40 min.
Chill for 4 hours. Garnish with dollops of 1/2 C sour cream + juice of one lime. Top with lime slice.

Oatmeal RaisinPreheat to 350. Butter cookie sheets
Sift: 4 C Flour, 1t+ Cinnamon, 1 t Baking Soda, 1 t Salt
Mix 1min: 1 C Butter, 1T Orange zest
Add and mix 3 min: 2/3 C Brown Sugar, 1/2 C White Sugar
Blend: 1 C Molasses
Add one at a time: 2 Eggs, 2 t Vanilla
Mix on low: Half of the dry into wet, repeat
Add: 2 C Oatmeal
Fold: 1 C Raisins, 1 C Nuts
Bake 15+ Minutes. (I like to soak my raisins in coffee or brandy first)

Orange Cookies
Process: 2 C flour, 3/4 chilled butter, 1 orange rind
Add: 2/3 C brown sugar, 1 egg yolk
Chill. Roll out and cut into shapes
Bake for 12+ minutes at 350.
Frosting: 2 T OJ, 1 3/4 C powdered sugar

Pecan Praline Cookies35 graham crackers, 1 C Brown Sugar, 1 C Butter, 1/4 t Cream of tartar, 1 C Chopped Pecans
Place crackers on ungreased 10 x 15 sheet cake pan, covering bottom.
Bring sugar, margarine and cream of tartar to a boil. Add nuts. Pour mixture oven the top of the crackers.
Preheat oven to 325
Bake for 10 minutes. Cool for a few minutes, and remove from pan while still warm.

Pecan TassiesPreheat 325
Cream Cheese Pastry2 stick Butter, 8oz Cream Cheese, 2 1/4 C Flour, 1/4 t Salt, 1/4 C Powder Sugar sifted,
Cream butter and Cream Cheese. Mix in 1 C Flour and Salt. Cut in another 1/2 C Flour. Knead in another 1/2 C. Do not over mix. Divide into 2 parts and chill. Make 24 in squares and press into mini muffin pan.
Filling:
2 Eggs, 2 C Brown Sugar, 2 T Butter melted and cooled, 1/4 t Salt, 2 t Vanilla, 2 C Pecans toasted Fill muffins 2/3 full after sprinkling nuts in the cup first. Bake for 20-25 minutes

Raspberry Crumb Bars
Mix and press into greased 9x13 greased pan. Save 1/3 for topping.
3 C flour, 1 C sugar, 1t baking powder, salt, cinnamon
Cut in: 1 C shortening
Mix in: 2 eggs, 1 t almond extract
Filling
Mix: 1 T cornstarch, 1/2 C sugar, 4 C raspberries.
Pour over crust. Top with the 1/3 extra.
Bake at 375 for 35-45 min. Chill and cut into bars

Rocky Road CookiesPreheat 350 Line sheet with parchment
Sift: 2 C Flour, 2/3 C Coco Powder, 1 t Baking Powder, 1 t Salt, 1/2 t Baking Soda
Cream: 1 C Butter
Add: 1 1/2 C Sugar
Add one at a time and beat 1 min: 2 Eggs
Add: 2/3 C Sour Cream, 2 t Vanilla
Just blend in Dry
Fold: 1 1/2 C Chocolate Chips2, C Mini-Marshmallows
Bake for 12 minutes then press in a few marshmallows and bake another 2 minutes.
Glaze:
Melt 1/2 C Chocolate Chips, 2 T Butter and 2 t Boiling Water

Sesame Seed DelightsCream: 1/4 C Butter, 1/4 C Sesame Butter (tahini)
Mix: 1/3 C Dry Milk Powder, 1/2 C Wheat Germ, 1/2 C Coconut, 1/4 C Ground nuts,
1/4 C Honey, 1/4 C Raisins, Vanilla or almond.
Form in 1 in Balls and chill

Snickerdoodles
Mix: 1 1/2C sugar, 1/2 C butter
Add: 2 eggs, vanilla
Add: 2 3/4 C flour, 1 t cream of tartar, 1/2 t baking soda, salt
Make 1 inch balls and roll in cinnamon sugar. Set on pan 2 inches apart
Bake for 8-10 min at 400

S'Mores
*Makes 9X13-inch pan of bars
2 C flour, 2 C crushed graham cracker crumbs, 1 t baking powder, 1/4 t salt, 2 sticks of soft butter, 1/2 C packed light brown sugar, 1 t vanilla, 2 large eggs
2 cups marshmallow topping, like Marshmallow Fluff or Creme, 2 C semisweet chocolate chips
Preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil, leaving a 2-inch overhang on the 2 short sides. Grease the foil with cooking spray and set aside.
In a medium bowl, combine the flour, graham cracker crumbs, baking powder and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until light, about 2 minutes. Beat in the eggs and vanilla until well combined. Reduce the mixer speed to low and add the flour mixture, mixing until combined.
Divide the dough in half. Press half into the bottom of the prepared pan until the dough is evenly flattened. Dollop the marshmallow topping on top of the cookie base and gently spread into an even layer. Sprinkle the chocolate chips on top.
Scatter the remaining dough over the top in clumps. Don’t worry about completely covering the top, the marshmallow and chocolate chips should peek through. Bake the bars until golden brown, about 30-32 minutes. Cool completely. Remove the bars from the pan using the foil overhangs. Cut into bars and serve.

Soft Ginger Cookies2 1/4 C Flour, 2 t Ground ginger, 1 t Baking soda, 3/4 t Cinnamon, 1/2 t Cloves, 1/4 t Salt, 3/4 C Margarine, 1 C Sugar, 1 egg, 1 T Water, 1/4 C Molasses, 2 T Sugar
Preheat oven to 350
Sift: flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
Cream: Margarine and 1 C sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.
Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake 8 min.

Spiced Cookie Cut Outs
Beat: 1/2 C butter, 1/2 C brown sugar, 2 eggs, cinnamen/ginger/nutmeg
Add: 1 1/2 C flour.
Divide in 2 parts. Cover in plastic and flatten. Chill
Roll out and cut into shapes. Bake for 20 min at 325
Ice with almond flavored frosting

SpritzPreheat 350
Sift: 2 1/4 C Flour, Salt
Blend for 2 min: 1 C Butter
Add and beat 2min: 2/3 C Sugar
Add: 3 Eggs
Mix in low: Dry in 3 portions
Use cookie press and form cookies. Bake 12+ min

Sweet and Salty
2 1/4 C flour, 1 t baking soda, 1- t salt, 2 stk butter, 3/4 C sugar, 3/4 brown sugar, 1 t vanilla,
2 eggs, 12 oz semi-sweet chocolate chips, 2 C broken potato chips, 1 C broken pretzel sticks,
1/2 roasted peanuts (optional)
Mix dry. Cream in separate bowl sugars, butter, vanilla.
Add eggs - one at a time.
Gradually add flour mixture. Stir in the rest.
Drop tablespoonful on ungreased baking sheet. Bake at 375 for 15 min.

Swiss Butter Cookies
1/2 C soft butter, 1 1/4 C sugar, 1 egg, 1 3/4 C flour, 2 T cornstarch, 2 T ground almond
Beat: butter and suar
Beat: egg and add slowly
Add dry to wet. Mix. Chill. Roll out and cut into shapes.
Bake for 15 min at 350

Toffee Bars
Crust: 1 1/2 sticks butter, 1/3 C sugar, 1 t vanilla, 1/4 t salt, 2 1/4 C flour, 2 C pecans
Melt butter and stir in sugar, vanilla, salt. Add flour and just mix. Press into 9x13 pan.
Press in pecans. Bake at 350 for 20+ minutes.
Topping: 1 T water, 3/4C brown sugar, 1 stk butter, 1 C chocolate chips
Whisk water and brown sugar. Bring to a boil and stir. Whisk in butter. Pour over crust.
Bake 12 + minutes. Scatter chips over top.

Toffee Rice Crispies
Melt: 9oz toffees, 1/4 C butter, 3 T milk
Add: 1 C Marshmallow
Fold: 6 C Rice Crispies
Press into an oiled 8x13 pan